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Tuesday, April 24, 2012

I've had this recipe on the back-burner for a few months now... I made this for a brunch potluck and never had a chance to work on my modifications and revise it. I based it off of this recipe by the Gluten Free Cooking School- the original recipe includes brown rice and is fried, so I modified it to bake it and replaced the rice with sweet potato and a few other adjustments here and there... My friend Anne said I hijacked this recipe so this is dedicated to you Anne- sorry it took so long! :)

You can still fry this recipe if that's your thing, but I thought it was easier, faster, and healthier to just bake them. My daughter loves these and they make a great snack or meal- whichever you're in the mood for!

I tried baking it straight on a greased cookie sheet and using a Silpat/Silicone Linerand the ones straight on the sheet turned out a little better (crispier) but either will definitely work. You can make either links or patties out of these and the cooking time is the same.

-Combine the black beans, sweet potato, and oil in a food processor. Pulse until all items are well combined - you will need to stop it and scrape down the sides a few times. Should be a creamy mixture.

-Scoop the bean mixture into a mixing bowl and add the chia meal and spices. Stir well to combine.

-To make the patties and/or links, divide the bean mixture into 24 pieces and rolleach piece into a ball and place them onto your baking sheet. If you want patties, gently smash them down onto the tray. If you want a link, roll the ball between your two palms until it is a log shape.

-Bake in the oven for 12 minutes, remove, flip them over, and place back in the oven for another 10 minutes. Remove from oven and let cool in pan for a few minutes then enjoy!

**These can be stored covered in the refrigerator and eaten warm or cold or frozen and re-heated at a later time.